Serving Size / Yield
- 1 medium head cauliflower
- 1 Tbs. cream cheese, softened
- 1/4 C. grated Parmesan
- 1/2 tsp. minced garlic
- 1/8 tsp. chicken bullion
- 1/8 tsp. pepper
- 1/2 tsp. fresh chives, chopped
- 3 Tbs. butter
Bring a large pot of water to a boil over high heat. Clean and cut the cauliflower into small pieces and cook for about 5 minutes in the pot, or until well done. Drain well and pat dry with paper towels. Do no let the pieces cool.
Combine the hot cauliflowerm cream cheese, Parmesan, garlic, chicken bullion, and pepper with a hand mixer. Mix until creamy and smooth. Garnish with chives and serve with butter, if desired.